Quick-Baked Salmon Florentine (Salmon Filets)

My oven-baked salmon Florentine is one of those weeknight seafood recipes that feels special but couldn’t be easier to pull together.

Fresh salmon fillets are topped with a creamy spinach-ricotta mixture flavored with shallots, garlic, sun-dried tomatoes, basil, lemon zest, and just a hint of red pepper flakes. The topping bakes right on the salmon until the fish is tender and flaky, creating a dish that feels elegant and restaurant-worthy. 💯

I’ve been making this easy salmon dinner for John and me for over a decade (seriously!). With just 15 minutes of hands on time, it’s always a good option.

Looking for more easy, restaurant-worthy dinner ideas? Try our flaky, mis-marinated broiled salmon, slow-baked salmon with garlic compound butter, or salmon en papillote next!

Check The Salmon Temperature To Avoid Overcooking

Salmon is a pretty forgiving fish to cook. It has a luscious, flaky texture, however, overcooking it will cause the fish to dry out. Cook until medium-rare, about 120°F. If you want it cooked closer to medium, add 3-4 minutes cook time.

The Topping Comes Together Quickly

You’ll sauté aromatics like shallots, garlic, and red pepper flakes, then stir in chewy, sweet sun-dried tomatoes and fresh spinach. I love how fresh lemon zest and fresh basil really brighten all the flavors! Just allow this mixture to cool before stirring it into ricotta cheese, or you risk the ricotta melting.

If you have the time, make ricotta cheese at home! It’s soooo much creamier than store-bought!

Pro tip! Remember, meats and seafood will continue to cook after being removed from the oven, so the temp will rise a bit more. 120°F will yield salmon that is medium-rare, our preferred temperature. If you like it cooked more, add 2-4 minutes.

Try These Variations Next!

• Spinach: Instead of spinach, try Swiss chard or kale. Remove tough ribs and thinly slice. Baby kale is also a great option!
• Sun-dried tomatoes: I’ve made this with roasted red peppers (just chop ’em into little pieces) and it’s fantastic.
• Fresh herbs: Try dill, oregano, tarragon, or parsley.
• Salmon: A great alternative is Arctic Char. Or try any flaky white fish, such as cod, haddock, hake, pollock, or black sea bass.

Serving Suggestions

Try one of these great side dishes alongside the baked salmon fillets:

• Lemony herbed Israeli couscous
• Veggie-packed farro salad with honey mustard dressing
• No-cook arugula salad with Parmesan
• Blistered French green beans with garlic
• Crisp-tender oven-roasted broccolini

It’s also fantastic served simply over white rice, with a baked potato or creamy mashed potatoes. Here, it’s pictured with our kale quinoa salad.

If you love this recipe, be sure to try my chicken florentine with creamy white wine sauce and fresh spinach or this classic quiche florentine with gruyere (a brunch staple) next!

A Note On Using Frozen Spinach

Personally, I’m not a big fan of frozen spinach (I find its taste to be diluted), but it can absolutely be used — just thaw, squeeze out all excess water, then stir into the ricotta mixture. Taste and adjust seasoning as needed.

If you give this oven-baked salmon with spinach and ricotta a try — and you really should — let me know what you think by leaving a review and ⭐️⭐️⭐️⭐️⭐️ rating below. A true minimal effort, high-reward dish!

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More Salmon Recipes To Try!

Pan Seared Salmon Cakes with Creamy Yogurt Sauce 30-Minute Melt-In-Your-Mouth Crab Stuffed Salmon Tender, Flaky Salmon en Papillote (Salmon in Parchment) Tender, Slow Baked Salmon with Compound Butter

Print Recipe

5 from 3 reviews

Quick-Baked Salmon Florentine (Salmon Filets)

I absolutely love serving Salmon Florentine — it's easy and quick, but feels fancy! Fresh salmon fillets are topped with a fresh spinach and ricotta cheese mixture that's flavored with sun dried tomatoes, shallots, garlic, lemon, and basil. Bake in an oven for 15 minutes, until tender and flaky. Enjoy with a hearty green salad and your favorite potato side dish! Gluten-free.

Prep15 minutes mins

Cook15 minutes mins

Inactive Time10 minutes mins

Total40 minutes mins

Course: Dinner

Cuisine: Italian

Diet: Gluten Free

Keyword: baked salmon recipe, chef-tested recipe, elevated salmon recipe, florentine sauce, restaurant-worthy salmon dish

Servings: 5 servings

Calories: 485kcal

Author: Ari Laing

Video

Equipment

Medium sauce pan

Mixing bowl

Small rimmed baking sheet

Ingredients

• 5 (6oz) salmon fillets
• 2 Tbsp extra virgin olive oil
• 1 large shallot finely chopped
• 2 medium garlic cloves finely chopped
• ¼ tsp crushed red pepper flakes
• 1 (5oz) bag baby spinach
• ⅓ cup sun dried tomatoes julienned or roughly chopped
• ¼ cup fresh basil thinly sliced, divided
• 1 medium lemon zested (about 1 tsp) and cut into wedges
• 1½ tsp Kosher salt
• ¼ tsp freshly ground black pepper
• ¾ cup ricotta cheese
• Flaky sea salt for serving

Instructions

• Season the salmon fillets. Preheat oven to 350°F (177°C). Pat salmon fillets dry with a paper towel, then place on a rimmed baking sheet. Season with 1 tsp Kosher salt and ¼ tsp freshly ground black pepper. Set aside.
• Make the topping. Heat 2 Tbsp olive oil in a skillet over medium heat. When hot, add shallot and cook until softened, stirring occasionally, about 3-4 minutes. Add 2 cloves chopped garlic and ¼ tsp crushed red pepper flakes, then stir. Cook 1 minute more. Add 1 (5-6oz) bag of baby spinach, ⅓ cup chopped sun dried tomatoes, 2 Tbsp thinly sliced basil, 1 tsp lemon zest, and remaining ½ tsp Kosher salt. Stir well, then continue cooking until spinach has wilted.
• Finish the topping. Transfer the spinach mixture to a mixing bowl, then allow to cool slightly, about 5 minutes. Add ¾ cup ricotta cheese, then mix very well.
• Assemble. Carefully divide the ricotta mixture between each piece of salmon, then pile on top, covering the entire fillet.
• Bake, then serve. Transfer to the preheated oven and cook for 15 minutes, or until the internal temperature of the salmon reaches 120°F (49°C). Serve immediately with remaining 2 Tbsp julienned basil, lemon wedges, and a pinch of flaky sea salt.

Notes

• Make ahead: Prepare the spinach-ricotta mixture up to 1 day in advance and store in an airtight container in the fridge. You can also assemble the salmon with the topping a few hours ahead, then bake when ready. 
• Storage: Cool baked salmon completely before refrigerating in an airtight container for up to 5 days.
• Reheating:Warm in the microwave for 1½–2 minutes, or in a 325°F oven for 6–8 minutes, until heated through and the topping is just bubbling.
• Freezing:Not recommended with the florentine topping. You can freeze salmon fillets (cooked or uncooked) without the creamy topping.

Nutrition

Serving: 1salmon fillet | Calories: 485kcal | Carbohydrates: 7g | Protein: 40g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Cholesterol: 112mg | Sodium: 849mg | Potassium: 1200mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3020IU | Vitamin C: 28mg | Calcium: 139mg | Iron: 3mg

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